Roasting the mushrooms for this risotto brings out such depth of flavor that sauteing alone can’t. Combined with the flavors of olive oil garlic, rosemary, and balsamic vinegar, these mushrooms are incredibly rich tasting.
If you are like my dad and don’t care for mushrooms, I think this just might be the perfect recipe if you are willing to give them another chance.
- 24 ounces mushrooms (white, cremini, baby portabella or a mixture)
- 2 tablespoons olive oil, divided
- 3 cloves garlic, thinly sliced
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh rosemary, finely chopped
- 1 cup arborio rice
- 2 shallots, diced
- 3 cups chicken or vegetable broth
- 1 cup water
- 1/4 cup dry white wine
- 1 tablespoon butter
- 2 tablespoons freshly grated romano cheese
- sea salt and black pepper, to taste
Preheat oven to 400 degrees F.
Remove stems from mushrooms (discard) and thinly slice the mushrooms. Combine with garlic and rosemary. Toss with 1 1/2 tablespoons olive oil and balsamic vinegar. Place on a foil lined baking sheet, spreading the mixture out, and roast for 20 minutes.
Meanwhile, combine the broth and water in a saucepan over medium-low heat until warmed. Heat the remaining oil (1/2 tablespoon) in a large saute pan over medium-high heat. Saute the shallot, about 1 minute. Add the rice, stirring to coat with oil, and cook about 2 minutes. When the rice begins to take on a light golden color, pour in the wine, stirring constantly until the wine is fully absorbed.
Add half of broth and water mixture to the rice a 1/2 cup at a time, stirring continuously, until the liquid is absorbed, about 10 minutes. Stir in the roasted mushrooms and any accumulated juices. Add the remaining broth mixture to the rice a 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 10 minutes more.
Remove from heat and stir in the butter and romano. Season to taste with sea salt and black pepper. Serve immediately.